This afternoon we had another one of our improvisational cooking classes. The great results come from the students not us. We simply introduce ingredients and pose questions, the answers become the class which in turn becomes a meal. By allowing the students to direct the class, we can act as guides along a trail while what we see and experience is based on what the students point out. I was most impressed with a simple dish which was formed by individual tastes, likes and dislikes; from an aversion to the insides of the langoustine heads to a fondness towards chorizo. The dish is baked stuffed langoustines. Here are the creators of the dish.